Single-origin Madagascar, high-cocoa-content milk chocolate with intense fruitiness.
Kidavoa 50% is a single-origin Madagascar milk chocolate with an exceptionally high cocoa content (50%). This intensity fully reveals Madagascar's fruity character, creating a rare profile: the roundness of milk with the natural acidity of the region's red berries.
Tasting notes
Indicative example corresponding to the parameters below. Adjust the quantity to suit your preparation.
| What is it used for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 x 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses (residue in the mixing bowl and on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
Patissland assessment based on the recommended applications from Valrhona for this product.
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, snap, and perfect release from the mold.
Ingredients that naturally enhance this chocolate, according to Valrhona’s recommendations.
Valrhona products that perfectly complement this chocolate in your creations.
A creative idea from Patissland to showcase this product’s unique profile.
Sweet pastry crust, soft salted butter caramel, Kidavoa 5050% ganache. The chocolate’s naturally caramelized profile enhances the caramel’s indulgence.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Milk |
| Cocoa content | 50% minimum |
| Origin | Madagascar |
| Region | Madagascar |
| Cacao variety | Trinitario |
| Status | Valrhona Grand Cru |
| Fluidity | 4 out of 5 drops |
| Storage | 18 months at 16-18 °C, away from moisture |
| Allergens | Milk, soy (depending on the product). May contain traces of tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Couverture chocolate has a high cocoa butter content (generally more than 31%) and is intended for professionals. Its fluidity makes it suitable for enrobing, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has traditionally produced fèves, but also offers some products as pistoles depending on the market.
About 35 to 40 Valrhona fèves per 100 g (varies by product). A convenient format for measuring to the nearest gram without weighing once you’re used to it.
For uses where the chocolate remains visible and solid (molding, enrobing, decoration): yes, essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required, simply melting it is enough.
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops a slight bloom: it is still suitable for baking.
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds at Patissland.
